Grapefruit Dark Chocolate Cake,Celebrating Nabeel's Birthday

It was this time of the year with nature's beauty at its best, budding greenery ,blooming flowers and signs of new life everywhere,my darling boy was born.The joy of cuddling with precious new born was indescribable.Nabeel(meaning "noble") was a chubby baby with angelic eyes , reached his milestones crawling to walking earlier than an average baby.He was healthy toddler who always appeared bigger than his age.
Nevertheless his diagnosis of asthma,didn't stop from being a sportive kid,which he loved to be,plays soccer and has an amazing interest in Math and reading.
My noble prince turned 6 last week,more than the cake he was excited about the kiddie laptop which he was patiently waiting to be gifted,a very small price indeed considering all the pain and discomfort he went through after a recent asthma episode. With tears trickling even while I write this post,he never gives up his fight for the healthy life he deserves and bounces back each time with vigor of a fighter and charm of an angel.

Grapefruit Dark Chocolate ganache Cake
I was inspired by Muneeba's incredible Red orange yogurt cake ,but with no luck finding the red oranges,I used a similar citrusy grapefruit.With good quality dark chocolate ,that makes lot of difference ,not too sweet and the dose of antioxidants in the fruit and cocoa made this an incredibly good celebration cake.
Ingredients
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup reduced fat or fat-free yogurt
1 cup grapefruit juice,freshly squeezed
2 teaspoon,zest of orange and\or grapefruit
3 large Organic eggs
1/2 cup brown or white sugar
1/2 cup Dark chocolate chips(I used ghirardelli 60% cocoa )
1/2 cup vegetable oil
For sprinkling on Cake
1/2 cup freshly squeeze grape fruit juice
2 tablespoon Orange blossom water
Ganache frosting
8 ounce semi-sweet or dark chocolate chips(I used ghirardelli 60% cocoa )
1 tablespoon Organic butter
3/4 cup Organic whole milk.

Nuts for coating the sides
1 cup nuts(Walnuts,almonds,macadamia nuts ,pecans or pistachios),finely chopped or coarsely processed

Method
Preheat the oven to 350 F.Grease 2 baking pans(8-inchs) with a non-stick cooking spray or little bit of butter and light sprinkle of all-purpose flour over the butter coating.
Prepare the batter
In mixing bowl,whisk the eggs for a minute combine with the sugar, oil ,yogurt,milk and juice.Set aside.In another large bowl,sift the dry ingredients flour,baking powder,soda and salt,mix in the chocolate chips.To the flour mixture slowly add the egg mixture,combine until smooth and well blended.
Bake
Pour the batter into the cake pans and bake about 30-35 minutes until a toothpick inserted comes out clean. Allow to cool at room temperature.

sprinkle the Juice and blossom water
After the cakes are completely cooled.flip and lay each of then on a rack or clean cutting board.Sprinkle the mixture of juice and orange blossom water all over.Allow to soak up for 10 minutes.

Prepare the Ganache
Place the Chocolate chips in a glass or steel bowl. Heat the milk and butter in a saucepan over medium heat. Bring just to a boil. Immediately pour the boiling milk over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth.

Layer and frost the cake
Place one of the cake on a wire or metal rack placed on a clean plate to collect the drips.spread about 3 table spoons of the ganache over the top using a spatula.Place the other cake over the top,now pour the remaining ganache evenly all around the cake,allow to drip.The drips in the plate can be melted and used again in baking or to make chocolate truffles.
Coat the sides with nuts
Before the chocolate sets,take a tablespoon of nuts mixture at a time and stick them along the sides until coated all around the cake.

Garnish with fresh slices of grapefruit just before serving.Stays moist in a refrigerator for up to a week.



The special cake is my entry for Meeta's Monthly mingle :Spring cakes.

Alfa-alfa Sprouts Olives Citrus Salad.

I learned a lot about Alfa-alfa sprouts from Malar's enlightening post here.Hunting in vain for the alfa-alfa seeds in stores everywhere I was unmindful that a store very close by sells the full-grown alfa-alfa sprouts for just a $1,certainly affordable and saved all the work of sprouting at home.
Make sure the sprouts you buy from a reputable store are fresh and ISCA(International Sprout Growers Association seal) certified label on the package.Read more about caution while sprouting at home in my post here.
The tangy green olives and citrus fruit complement well with the crisp sprouts for a quick and refreshing crunchy-munchie salad.

Ingredients
2 cups Alfa-alfa sprouts
1 cup green olives
1 Orange or grape fruit,segments
1/4 cup dried fruits like Cranberries or Raisin or Cherries
1/4 cup roasted nuts like almonds,pecans or walnuts
1 tablespoon Extra Virgin Olive oil
1 Tablespoon freshly squeezed lemon juice
1 tablespoon orange blossom water or rose water(optional)
1/4 teaspoon each of ground cinnamon and cumin
1/4 teaspoon salt

Method
Prepare the dressing by whisking together oil,salt spices ,orange blossom water and lemon juice.Combine the rest of the ingredient in a large salad bowl,drizzle over the dressing and mix .Serve on side with whole grains.

The salad is my entry for A fruit a month(AFAM),hosting the Olives this month is Priya's Easy N Tasty recipes.And WYF:Quick Meals.

Savory Scones With Carrots and Greens

Scones make a delightful start of a morning,quick to bake these light and flaky bread of British origin are apt for breakfast or any meal of the day.My DH(who can sniff out butter in any disguise) prefers these without butter,I'd bake these with Olive oil just for him.But in the following recipe I use butter ,as it was just for me and my boys,we do love butter once in a while and besides nothing can replace butter in these scones for a flaky texture.Vegans could use shortening but be mindful of the trans fat in it.And use Soy milk and tofu instead of milk and butter milk.
The fruity scones are popular treats for breakfast,but this savory version with fresh greens and lightly sweet carrots proved to be an equally lovable delight.

Savory Scones
Preparation time: 2 minutes
Cooking time :12-15 minutes
Serves :3
Ingredients
2 cups Whole wheat flour
1 teaspoon of baking powder(aluminum free)
1/4 teaspoon baking soda
1/2 cup of fresh greens(spinach,broccoli rabe,chard or kale),finely chopped
1/2 cup carrots,finely shred
2 tablespoon of Organic butter,cold and cut in cubes
1 tablespoon flax seed meal (optional)
1/2 cup reduced fat butter milk or silken tofu
3/4 cup reduced fat milk or soy milk
pinch of black pepper or cayenne pepper
1/2 teaspoon of salt

Method
Preheat oven to 400F.
Combine flour, baking powder,soda and salt in a large mixing bowl. Mix well.Add the cold butter and using a fork cut in to the flour. Stir in carrots and herbs , coat well in the flour. Make a well in the center and pour in the butter milk and the milk. Gently fold the mixture to combine everything.
Sprinkle some all purpose flour on your work surface and press the dough in to circular shape. Place on the cookie or baking sheet and mark in to 7-8 wedges.
Bake for 12-15 minutes until lightly brown.For a darker and crisp scones,turn the broiler on just for few seconds before getting them out.Cool for a minute or two. Separate along the marking.Serve warm with your favorite beverage green tea,coffee or chai.

The savory scones are off to suitable events:
1.BBD - Spring Country Breads
2.15 minute meals
3.FIL:Carrots

Chocolate Tofu Cheesecake With Berry Glaze

The April 2009 Daring Baker's challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.
The blend and bake cheesecake was by far the easiest daring baker's challenge for me.I used store-bought crust and substituted three quarters of the cheese with silken tofu.The chocolate flavor and the berry glaze made this a memorable dessert served up on memorable family meet up with my dear brother and his family during the spring break.The idea of dessert in Tofu sounded odd at first ,but surprisingly the silken tofu blends in so well in this cheese cake,you'll never know this dessert is low fat and luscious at the same time with added nutrition of Tofu.

Ingredients for
Crust:

* 1 1/2 cups chocolate graham cracker crumbs
* 3 tablespoons canola oil
Or use Store-bought graham cracker or Oreo 9 inch pie crust

Cheesecake:

* 8 ounces Silken tofu
* 4 ounces light cream cheese
* 2 Organic eggs
* 2 tablespoon freshly squeezed lemon juice
* 1/2 cup unsweetened cocoa powder
* 1/2 cup brown sugar or white sugar.
* 1 teaspoon instant coffee powder

Berry glaze
2 cup of fresh or frozen berries(Strawberries,raspberries,blackberry or blueberry),chop if using strawberries
2 tablespoon brown sugar


Method

1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.

2.Prepare the glaze,by reducing the berries with cup of water until soft and mushy.Blend to a smooth consistency.set aside.

2. If preparing the crust ,mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.

3. Combine all the ingredients in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth.

4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface.Pour the prepared glaze all over and spread using a table knife for swirl patter. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.

5. Bake 45 to 55 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

Pan note: The creator of this recipe used to use a spring form pan, but no matter how well she wrapped the thing in tin foil, water would always seep in and make the crust soggy. Now she uses one of those 1-use foil "casserole" shaped pans from the grocery store. They're 8 or 9 inches wide and really deep, and best of all, water-tight. When it comes time to serve, just cut the foil away.

Prep notes: While the actual making of this cheesecake is a minimal time commitment, it does need to bake for almost an hour, cool in the oven for an hour, and chill overnight before it is served.Sprinkle nuts over the slices and some fruit soup(made by reducing fruit juice),if desired.


Vegan Variation
Ingredients
4 ounce Tofutti Cream Cheese
1/2 cup brown or white sugar
1 package(8 ounce) silken Mori-Nu Tofu
1/2 cup cocoa powder
1 tsp vanilla extract
2 tablespoon corn starch
Method
Preheat oven to 350 degrees F.
Combine all the ingredients in a food processor until smooth.Spread over the crust and bake for 1 hour. Chill in the refrigerator overnight before serving.

Check out other creative daring baker's creative variations here.

Vegan Mushroom Quesadillas

Quesadillas just isn’t Quesadillas unless it’s smothered in cheese.Would you believe if i said that these quesadillas were tasteful even without a speck of cheese? the luscious healthful guacamole makes up for the creamy texture of cheese and the meaty mushrooms make a fulfilling Quesadillas.To say the least these are sure to be any health nut's cherished meal.
The brilliant recipe comes from Lisa's Vegetarian kitchen,being Tried and Tasted this month.Aparna of My diverse Kitchen hosts this month Tried and tasted event.

Ingredients
3 cups(about 6 ounce) mushrooms,choose the meaty kind like button or shiitake mushrooms
1 medium onion,sliced
1 small tomato,chopped
2 small green chillies or Jalapeno peppers,chopped
1 big garlic clove, finely minced
2 tablespoons of parsley or cilantro, chopped
1/4 teaspoon turmeric
1/2 teaspoon chili powder or freshly ground black pepper
1/2 teaspoon of sea salt
2 tablespoons extra virgin olive oil or vegetable oil
4 medium corn or wheat tortillas(Parathas or roti can also be used)

Method
Heat about a tablespoon of oil on medium heat in pan,add the onions ,saute until slightly brown 4-5 minutes,the add in the garlic ,spices and chillies or peppers.After a minute add the tomatoes and mushrooms,cook just until tender about 5 minutes.Remove from heat.Mix in the herbs.
Heat a non stick pan on medium flame. Roast the tortilla or paratha on both sides. Spread some mushroom mixture. Fold , drizzle couple of drops of oil on sides of pan ,spread around and roast tortilla on both sides until lightly crisp. Remove and keep on a cutting board. Slice in halves or diagonally in to 3 triangles.Repeat for remaining tortillas. Spread some creamy Guacamole on top of Quesadilla and serve.

Cancer fighting Foods.Introducing Edamame(Baby Soybeans),the Star Legume. Edamame Avocado(Edamole`) Dip\Spread

The word "cancer" horrifies us,having known someone who fought the deadly disease gives the terrible picture of how life changes with the shocking diagnosis and the following painful treatments.On brighter side most cancers can be preventable , watchful diet and active lifestyle can considerably lower the risk of developing the cancers.Its our responsibility to take good care and nurture the gifted good health.Since cancer can be diagnosed at any age,it always better to be safe than sorry,eat and live healthy.

Cancer in simple terms is defined as "uncontrolled growth of defective cells in the body,that damage the healthy tissue".Read the in depth Cell biology of cancer.A healthy immune system is the best defense against such cancerous growth.Junk diet,pollutants in the foods like pesticides and artificial or genetically modified foods like Trans fat ,unhealthy habits like smoking and drinking alcohol,do no good for bodies defenses. Simple changes in diet has proven to boost the bodies immunity and provides the nutrients which clear-up the toxins in the bodies.3 simple rules to be mindful while making food choices:
*Eating fresh fruits and vegetables ,rich in antioxidants that fight against cancer causing free radicals(the bad guys).Remember excess cooking can kill some of the essential vitamins.Spice up and flavor up your veggies and cook until just necessary and deep frying leaves them nullified of vitamins.
* High fiber foods help in flushing out the toxins.
* Reduce the consumption of Saturated fats like butter , high fat cheese and also high fat red meats.Use healthier fats like Extra virgin olive oil and vegetable oil in moderate quantities.Choose lean meat like lean beef,turkey and chicken.

I've referred here,here,here and here to learn about top cancer combating foods.Its relieving to know most of the foods are part of my list of nature's best list.I've summed the check list of top cancer fighting foods ,do tally them and try to incorporate the missing foods in your diet.Here are delicious recipes I posted with these wonder foods.

1.Soy beans(Edamame) and soy products like Tofu.
2.Cabbage and Cruciferous green vegetables like broccoli,spinach,Kale ,cauliflower,Brussel sprouts ,radishes,broccoli rabe.
3.Dark Chocolate ,Cocoa
3.Turmeric
4.Ginger
5.Garlic,leeks, scallions,Chives
6.Flax seed
7.Whole grains
8.Green Tea
9.Citrus fruits like grapefruits ,oranges and Berries
10.Lentils and Beans(legumes)
11.Fish high in Omega 3s like Fresh Salmon
12.Tomatoes
13.Sweet potatoes and Carrots
14.Nuts
15.Chili Peppers
16.Figs
17.Pomegranate
18.Avocados
19.Mushrooms
20.Papaya


Edamame(baby soy beans),the Star Legume.

Edamame(pronounced Ed-ah-maa-me),the Japanese Legumes are the latest star in the health foods.Harvested before maturity,edamame are cholesterol-free form of plant protein, calcium and omega-3 fatty acids,believed to reduce the risk of osteoporosis, prostate cancer, breast cancer and the symptoms of menopause.

These taste yummier than it looks with slightly sweet nutty flavor.Just plain boiled and seasoned with spices,make a healthful snack.I bought these Organic Edamame in cute little snack size packs,ready to eat from Costco.Its usually available pre-cooked in well stocked super markets under frozen vegetables section.


Combined with creamy avocado,the edamame spread was brimming with health and nutrition.Great for dipping with your favorite crackers or toast and spreading on a sandwich.


(Adapted from Original recipe at Artsy foodie)
Ingredients
1 Cup frozen edamame (baby soybeans), shelled and thawed
1 ripe avocado, peeled,seeded and cut in cubes
2 tablespoon Lemon juice,freshly squeezed
3/4 teaspoon salt
1/2 teaspoon ground coriander
1 garlic clove, minced
1 small green chilly,chopped or use 1/2 teaspoon black pepper for heat.
1/4 cup chopped cilantro or parsley ,finely chopped

Method
Blend on the ingredients together until smooth and spreadable.Serve with crackers or crostini(little toasts) or spread on sandwiches.

Variation with Peas instead of Avocados
1 cup of fresh peas can also be substituted instead of avocados.




I dedicate this post to Cooking to Combat Cancer,food event raising awareness about cancer fighting foods. Cooking to Combat Cancer was started in by Chris of Melle Cotte ,who is a brave cancer survivor sharing her experience and precious advice to fight cancer.

A Well-balanced Chocolate Granola Bar

Don't you love such grab-and-go pick-me-up bars?.With summer around the corner ,which also means travel adventures and excursions,a well-balanced snack like such will not just save few bucks but also satisfy your hunger while avoiding the empty calories from the junk snacking.Needless to say these bar also make a splendid breakfast-on-the-go.
Last week I bought this granola cereal ,only to be baffled by its sugar content,18grams per serving,that's very sweet( nearly as much sugar as in a chocolate candy bar!).I was carried away by the alluring "all natural,low-fat,good source of fiber" catch-words of health foods on the box and overlooked the high sugar content.Now what do you do to mend such mistakes? The only fix I could think of is to make this chocolate granola bar with no added sugar and added nutrition.The result was very satisfying Well-balanced low-sugar bar ,don't you agree?
You could also try my Oats dates or Fruit Dark Chocolate & Almond Granola bars granola made with plain oats in case you don't have such sweet granola in store.Or check the variation of the same recipe with plain oats at the end of the post.

(Makes about 6 rectangular bars)
Ingredients
2 cups Granola Cereal(I used this),coarsely ground in a food processor or blender.
1/2 cup Unsweetened cocoa powder
1/2 cup Brown Rice flour
1/4 teaspoon baking powder
1/2 cup nuts(Almonds or pistachios or walnuts),coarsely pulverized in a processor or grinder.
1/4 cup raisins or cranberries or cherries,coarsely chopped[I didn't use any dry fruits,the cereal was already mixed with raisins]
1 large Organic egg ,Vegans could substitute with 1/2 cup firm tofu
1/4 cup flax seed meal
2 tablespoon all-purpose flour
1/4 teaspoon salt
1 cup reduced fat milk or soy milk[add a little more if the mixture is too dry]
2 tablespoon Extra virgin olive oil

*you could use 1/4 cup of brown sugar if the cereal is low in sugar(i.e <6grams).
** the brown rice flour adds a little crunch to the bar besides the nutrition.Whole wheat flour or all purpose flour can also be substituted.

Method
Preheat Oven to 350F.
Combine all the dry ingredients in a large mixing bowl.Whisk egg in another smaller bowl,mix in oil and milk.Now gradually add this to the dry mixture until well incorporated.
Spoon the mixture on to a baking pan(8X8 inches).Now is the time to score using a table knife in to required size portions.
Bake for 20 minutes .Remove from the oven;leave in the pan to cool slightly.Separate along the cuts.cool on rack,store in air tight container in a refrigerator for up to a week.

Variation with Plain rolled oats
2 cups whole or quick cooking rolled oats
1/2 cup Unsweetened cocoa powder
1/2 cup Brown Rice flour
1/4 cup all-purpose flour
1/2 cup nuts(Almonds or pistachios or walnuts),coarsely pulverized in a processor or grinder.
1/4 cup raisins or cranberries or cherries,coarsely chopped
1 large Organic egg ,Vegans could substitute with 1/2 cup firm tofu
1/4 cup flax seed meal
1/4 cup brown or white sugar
1/4 teaspoon Baking powder
1/2 teaspoon salt
1 cup reduced fat milk or soy milk[or use 100% fruit juice]
3 tablespoon Extra virgin olive oil or vegetable oil


The Grab n Go Healthful bars are off to Ben's Homemade # 3 - Bars and Poornima's For the love of chocolate.